Daifuku

Preparing the mochi dough:

1. 1Mix the shiratama flour and sugar in a bowl.
2. 2Gradually add the water while stirring, until you get a smooth, even batter.
3. 3Pour the batter into a lightly oiled, heat-resistant container.
4. 4Wrap the steamer lid with a clean cloth to prevent condensation from dripping onto the batter during cooking.
5. 5Place the bowl in the steamer basket, cover, and cook over high heat for 15 minutes.
6. 6Halfway through cooking, stir the batter with a lightly dampened rubber spatula, then close the lid to finish cooking.
7. 7The dough is ready when its color changes from opaque white to an almost translucent, glossy shade.

Preparing the filling:

1. 8Divide the sweet red bean paste (anko) into 6 portions.
2. 9Place each portion in the center of a square of plastic wrap.
3. 10Place a whole strawberry in the middle of the anko, tip facing up.
4. 11Shape a ball by gently closing the anko around the strawberry, using the plastic wrap, until it is completely covered.
5. 12Squeeze lightly to form a smooth, even ball.
6. 13Keep the balls chilled until final assembly.

Shaping the daifuku:

1. 14Once the mochi dough is cooked and slightly cooled, divide it into 6 equal parts.
2. 15Shape each portion into a ball.
3. 16Generously dust the work surface with cornstarch to prevent the dough from sticking.
4. 17Gently flatten each ball with your fingers or the palm of your hand to form an even circle 7 to 8 cm in diameter.
5. 18Make sure to flour each disc well on both sides to make handling easier during assembly.
6. 19Gently place a ball of anko containing the strawberry in the center of each circle of dough.
7. 20Bring the edges of the dough toward the center, completely enveloping the filling.
8. 21Carefully pinch the seams to seal the mochi tightly and form a smooth ball.
9. 22Turn the daifuku over, seam side down, and gently shape it between your hands to refine its form.
10. 23Enjoy the daifuku immediately to appreciate their soft texture, or keep refrigerated until ready to serve.